Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, coconut cheesecake with chocolate ganache. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Coconut Cheesecake With Chocolate Ganache is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Coconut Cheesecake With Chocolate Ganache is something which I have loved my whole life.
Stir until chocolate is completely melted. For this special Chocolate Coconut Cheesecake, I created a chocolate cookie crust that contains coconut and cinnamon. That chocolate-coconut-cinnamon combination is really divine.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook coconut cheesecake with chocolate ganache using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Coconut Cheesecake With Chocolate Ganache:
- Take cheesecake
- Prepare 1 1/2 lb softened creamcheese. 3 , 8 ounce packages
- Get 2/3 cup sugar
- Take 3 large eggs
- Get 1 tsp pure vanilla extract
- Prepare 1/2 cup coconut milk
- Take 4 tbsp flour
- Make ready crust
- Prepare 2 cups, about 10 ounces of finely chopped coconut cookies
- Make ready 4 tbsp melted butter
- Get ganache
- Get 1 cup dark chocolate chips
- Make ready 1/2 tsp oil, unflavored.
- Take 1/2 cup heated heavy cream. Heat to just before boiling stage. I did substitute coconut milk for cream.
Refrigerate overnight, covering when completely cooled. For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth.
Instructions to make Coconut Cheesecake With Chocolate Ganache:
- In a food processor, pulse cookies to a fine crumb. Pour in melted butter and mix well. Pour crumbs into a 10" spring form pan. With your hand, firmly press in crumbs. Set aside.
- Heat oven to 340°F while mixing batter.
- In a large mixing bowl, mix cream cheese with sugar until sugar is well incorporated.
- Beat in eggs, one at a time.
- Add in vanilla and coconut milk.
- Fold in the flour until incorporated.
- Pour mixture over cookie crumb base. Place spring form on a baking tray. Place in oven then immediately drop oven temperature to 325°F.
- Bake for 60-65 minutes until center is just set.
- Cool on a wire rack for 30 minutes then refrigerate at least four hours before serving.
- If you wish to use a chocolate ganache topping, prepare as following.
- Take 1 cup of dark chocolate chips and add to 1/2 cup of heated heavy cream. Stir until chocolate is completely melted. Add in 1/2 teaspoon oil. This adds shine to ganache. Cool ganache while cheesecake cools. Top cheesecake before refrigerating.
- Recipe by taylor68too.
In a small saucepan mix the chocolate, coconut and butter until fine and glossy. Let it cool to room temperature, as you stir often and then pour over the cheesecake. Let it cool completely and then serve with additional strawberries. ***Make sure to frequently stir the chocolate mixture while it cools off, in order to keep it nice and glossy. To make the ganache, place the chopped chocolate into a bowl. Warm the coconut milk in a saucepan until just simmering, and pour over the chocolate.
So that is going to wrap this up with this exceptional food coconut cheesecake with chocolate ganache recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
